* 4 mallard breasts, with or without skin
For the quick cure
* 2 peppercorns
* 1 point from a star anise
* 1 bay leaf
* 2 tsp table salt
* 2 tsp light brown sugar
Crush the peppercorns and star anise, finely chop the bay leaf and mix these with the salt and sugar.
Season the duck breasts generously with the cure, sprinkling it over both sides (you may not need it all). Place them in a ceramic, plastic or non-reactive metal container in the fridge for at least 2 hours, but no longer than 4 hours.
They should give up some liquid and become a little firmer but the object here is not to cure them all the way through: you want duck ‘bacon’ on the outside but fresh duck on the inside. Rinse off the cure and pat the breasts dry.
Place the meat in a clean dish and leave in the fridge, uncovered, for an hour or two to dry slightly, before covering. The breasts are now ready to use, but will be better in a day or two when the meat will have developed in flavour and character.
